Mocha Mole Chili
click here for some additional notes about this week's chili
Mole is a traditional Mexican sauce typically served over chicken, pork or turkey. There are countless
regional variations and many levels of heat and spice. We’ve adapted this version of mole to a chicken
chili that’s mild and flavorful.  There are a lot of ingredients but don’t let that put you off. Each one adds
another layer of flavor to the dish.

Level of Difficulty - Medium

Serves 8.

10 dried chilies (look for mild to medium chilies like anchos or guajillos)
1 quart chicken stock
3 tablespoons canola oil
1 large onion, diced
3 poblano chili peppers, seeds and ribs removed, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon cinnamon
1/8 teaspoon allspice
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons unsweetened cocoa powder
2 teaspoons instant coffee
1/2 cup pine nuts, toasted*

2 tablespoons canola oil
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 deli, rotisserie-style chicken, skin and bones removed
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
½ cup raisins

Make the Sauce:
Clean the chilies with a damp cloth.  Remove the stems and seeds.

In a medium saucepan, heat the chicken stock to boiling.  Add the dried chilies and boil for 5 minutes.  
Remove from heat and allow to stand for 30 minutes.  When cool enough to handle, remove the chilies
from the chicken stock, reserving the stock. Rough chop and set aside.

Heat the canola oil in a large skillet over medium-high heat.  Add the onion and poblano peppers and
sauté for 8-10 minutes or until the onion is translucent.  Add the garlic and sauté 1 minute. Remove
from heat, stir in the cumin, cinnamon, allspice, salt, pepper, cocoa powder, coffee and pine nuts.   

Transfer mixture to a blender or food processor.  Add the reserved chicken stock.  Blend until smooth.  
Set aside.

Make the Chili:
Heat the canola oil in a large stockpot over medium-high heat.  Add the onion, green bell pepper and
red bell pepper and sauté for 10 minutes, stirring frequently.  Add 3 cups of reserved mole sauce (more
if you like it thinner - less if you like it thicker) and bring to a boil.  Shred the chicken and add it to the
pot along with the salt, pepper, cayenne and raisins.  Reduce the heat and allow chili to simmer for 15-
20 minutes to blend flavors.

Special teams:
White rice
Cornbread or warm flour tortillas
Avocado Slaw Salad

*To toast the pine nuts, put them in a dry sauté pan and shake them over medium high heat for 3-5
minutes.  Toast until golden brown. Be careful, they’ll burn quickly if left unattended.